Thing a day - Pumpkin Stuffed Shells

Still perfecting the Ricotta Squash Stuffed Shells. Now that my Sage is making a comeback, it's so much better w/ squash than the dried stuff.

This time around the recipe looked like:

1 box large shells, slightly undercooked so they are still a bit stiff. Drain and add 2 T olive oil to keep them from sticking.

Saute in 1 T olive oil until soft but not brown:
3 shallots
1/2 onion
2 t fresh sage
2 t fresh thyme

In a large bowl mix:
shallot mixture
2 eggs
1 large butternut roasted and mashed equal to 4+ c (Any winter squash works, I love this recipe w/ fine grained Kabocha)
2 c lowfat ricotta
1/2 c cream cheese

Cheese sauce
Make roux:
2 T butter
2 T flour (I tried Whole Wheat this time for a slightly nutty flavor)

Whisk in:
2 c milk (whole, lowfat, whatever)

Stir until bubbly and thickened.
Add:
1 c asiago
1/2 parmesean
1/2 t nutmeg
1/2 t white pepper

Stir over low heat until cheese is integrated.

oil a large casserole pan (I use 2 9x9" so I can freeze one for later) with olive oil. Stuff shells with butternut mix, add to pan to form a single overlapping layer. Slather on cheese sauce and bake 350 for 30-40 min. Cool 5 min before serving.

Photos forthcoming